Methi Moong Daal Recipe

Ever since I read on Sandeepa’s blogabout green whole moong’s ability to get rid of the toxins from our body, I have been thinking of ways to incorporate more of these beans in our diet.

Here is what one source says about these small green beans. “They are very nourishing, while being relatively easy to digest–they do not generally create abdominal gas or bloating, the drawbacks of larger beans. According to modern nutrition, mung beans offer 14 gms of protein per cooked cup. Mung beans are also a good source of dietary fiber. They also contain thiamin, iron, magnesium, phosphorus, potassium and copper, and are a good source of folate.” (Source).

So for a change I decided to make a regular everydaydaal; I also used the split moong daal along with this to give it a thick consistency. Since I had some Methi , I used it as well. I do not like pressure cooking the methi leaves along with the daal, as I feel its flavor is lost. I usually add chopped methi leaves during the Tadka/tempering process. Methi leaves emit a wonderful aroma when it hits the heat and cooks along with chopped onions. If Methi/Fenugreek is not available, then substitute any other greens by all means.

Of course with addition of onion, methi and other daal I am not sure if this exactly qualifies to be the one to detox the body the Ayurveda way. But then this daal I feel is a nutritional powerhouse full of minerals and protein, enhanced by the goodness of Methi/Fenugreek and ginger. Nevertheless it was one tasty and wholesome Daal.